Lasagna Soup
A simple way to get all the flavor of lasagna in a quick and easy soup. Hot, cheesy and delicious!
Servings: 8 servings
Ingredients
- 1 lb ground beef
- 1/2 onion, diced (1/2 cup)
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper
- 28 oz crushed tomatoes or marinara style tomato sauce
- 2 tablespoons tomato paste
- 6-8 cups chicken broth or or water and chicken bouillon
- 1/2-1 lb lasagna style noodles If you want the soup "saucy" use 1/2 lb noodles, if you want it thick use 1 lb noodles. I use Anna Mataldine Noodles, you can use refular lasagna noodles broken into pieces.
- 1 cup mozzarella cheese, grated
- 1 cup ricotta cheese
- 1/2 cup Romano or Parmesan Cheese
Instructions
- In a large 5 -6 quart pot or dutch oven heat 2 tablespoons oil, onion, garlic and beef, stir and separate meat to cook evenly.
- Once the meat is all browned add the crushed tomatoes, tomato paste, and 3 cups chicken broth. Bring to a simmer.
- Add the pasta and simmer until the noodles are tender, stir to cook them evenly.
- Add additional chicken broth to allow enough broth to desired consistency. Allow the soup to come back to a simmer.
- Add the mozzarella cheese, stir well to combine.
- Ladle into bowls, top with ricotta and Romano Cheese, and serve.
- Leftovers reheat well, add more water or chicken broth when reheating to ensure you have enough broth as the noodles absorb some. You can freeze leftovers as well.